Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches
Author:
Affiliation:
1. Division of Food, Nutrition and Dietetics University of Nottingham Leicestershire UK
2. Real World Business Solutions Ltd Leicestershire UK
3. Biopolymer Solutions Ltd Leicestershire UK
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15581
Reference64 articles.
1. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming
2. Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review
3. Importance of coupling between specific energy and viscosity in the modeling of twin screw extrusion of starchy products
4. Extrusion Processing Technology
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